Yuma Jacks Jalapeno Poppers Recipes

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ROASTED JALAPENO POPPERS



Roasted Jalapeno Poppers image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

12 large jalapeno peppers
2 ounces feta cheese
4 ounces cream cheese, at room temperature
4 ounces shredded smoked pepper Jack cheese, or other hot pepper cheese, or extra-sharp Cheddar
A small handful fresh cilantro, finely chopped
2 tablespoons grated onion

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut 1/3 of each pepper off lengthwise and scoop out the seeds. Place on a baking sheet. If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll around.
  • Mash the feta, cream cheese, shredded cheese, cilantro, and onion together and stuff the peppers with the mixture. Roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly.

EASY JALAPENO POPPERS



Easy Jalapeno Poppers image

Make and share this Easy Jalapeno Poppers recipe from Food.com.

Provided by lisalisa1001

Categories     Very Low Carbs

Time 40m

Yield 20-30 poppers

Number Of Ingredients 4

1 lb bulk sausage
10 -15 jalapenos (small ones are usually hotter. Big ones can be cheesier!)
1 (8 ounce) package cream cheese
garlic powder

Steps:

  • Brown and drain sausage. Set aside to cool a little.
  • Cut jalapenos in half length-wise and clean out middle stuff and seeds.
  • In a bowl, squish together the cream cheese, sausage, and a few shakes of garlic powder (to your own taste).
  • Stuff each jalapeno half with the cheese mixture.
  • Place the jalapenos on a cookie sheet.
  • Bake at 350 for about 20 minutes. They are done when they are beginning to brown on the top.
  • Enjoy!

Nutrition Facts : Calories 94.1, Fat 8.2, SaturatedFat 3.6, Cholesterol 29.1, Sodium 148.7, Carbohydrate 0.7, Fiber 0.2, Sugar 0.3, Protein 4.3

JALAPENO POPPERS OF CHAMPIONS



Jalapeno Poppers of Champions image

I fashioned this delicious snack especially for Super Bowl XL! My vegetarian and non-vegetarian friends alike will be enjoying these as we root for our beloved Seattle Seahawks. Detroit 'Hawk City!!!

Provided by Ben S.

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 30m

Yield 18

Number Of Ingredients 4

18 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package cream cheese, softened
1 (5.25 ounce) package frozen vegetarian bacon strips, thawed
toothpicks

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
  • Fill each jalapeno half with cream cheese. Wrap 1 bacon strip around each jalapeno half and secure with a toothpick. Arrange wrapped jalapenos on baking sheet.
  • Bake 12 minutes in preheated oven, or until bacon strips are crisp. Serve warm.

Nutrition Facts : Calories 73.3 calories, Carbohydrate 1.7 g, Cholesterol 13.7 mg, Fat 6.9 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 3.1 g, Sodium 158.2 mg, Sugar 0.5 g

TAYLOR'S JALAPENO POPPERS



Taylor's Jalapeno Poppers image

If you own a barbecue joint like I do, you pretty much dream about barbecue in your sleep. Jalapeno poppers are also one of my favorite appetizers, and this recipe is a great way to combine those foods. They're very popular on the menu at my restaurant. Try your own variation by stuffing the peppers with cooked chicken or beef. -Taylor Hicks, Birmingham, Alabama

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 6 servings.

Number Of Ingredients 11

6 large jalapeno peppers
Oil for deep-fat frying
1 cup refrigerated fully cooked barbecued shredded pork (about 8 ounces)
1 cup shredded mild cheddar cheese
1/4 cup barbecue sauce
1 cup all-purpose flour
1 cup cornstarch
3 teaspoons salt
3 teaspoons paprika
12 ounces beer
White barbecue sauce, optional

Steps:

  • Cut off stem end of jalapenos. Using the tip of a small knife, remove seeds and membrane. In a large saucepan, bring 8 cups water to a boil. Add jalapenos; cook, uncovered, just until crisp-tender, 2-3 minutes. Remove and immediately drop into ice water. Drain and pat completely dry., In an electric skillet or deep fryer, heat oil to 375°. In a small bowl, mix pork, cheese and barbecue sauce; spoon into jalapenos. In another bowl, whisk flour, cornstarch, salt and paprika; stir in beer just until moistened., Using tongs, dip stuffed jalapenos into batter; fry in batches until golden brown, 3-4 minutes. Drain on paper towels. If desired, serve with white barbecue sauce.

Nutrition Facts : Calories 209 calories, Fat 8g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 870mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 1g fiber), Protein 10g protein.

YUMA JACK'S JALAPENO POPPERS



Yuma Jack's Jalapeno Poppers image

I got this from a fellow named Jack in Yuma at a party. I thought it was fabulous and luckily Jack shared the recipe with me. It can be made ahead. Have had alot of positive comments when I bring these out at happy hour.

Provided by Pond Lady

Categories     Pork

Time 40m

Yield 20 poppers, 4-6 serving(s)

Number Of Ingredients 6

1 lb jimmy dean sausage meat
1 lb spicy jimmy dean sausage meat
4 ounces cream cheese, at room temperature
2 tablespoons grated parmesan cheese
10 jalapeno peppers, cut in half and seeded
1 teaspoon garlic

Steps:

  • Fry the sausage meat and drain really well.
  • Cut jalapenos in half, scooping out and discarding the seeds and veins.
  • Mix together sausage with garlic, cream cheese and Parmesan cheese. Spoon into jalapeno halves (I use rubber gloves).
  • Bake in 350 oven for 20 minutes.
  • Makes 20 poppers.
  • Can be made a day in advance and refrigerated til needed.

Nutrition Facts : Calories 808.6, Fat 70.7, SaturatedFat 25.9, Cholesterol 196.7, Sodium 1573, Carbohydrate 3.8, Fiber 1, Sugar 2.4, Protein 37.2

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